食品科学

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类胡萝卜素与“大马士革”玫瑰花香气构成的相关性分析

陈玉蓉1,李霁昕1,杭 洁1,何英霞1,徐 琼2,蒋玉梅1,*   

  1. 1.甘肃农业大学食品科学与工程学院,甘肃 兰州 730070;2.兰州市农业科技研究推广中心,甘肃 兰州 730010
  • 出版日期:2016-05-25 发布日期:2016-05-18

Correlation Analysis of Aroma Components and Carotenoid in Rosa damascena

CHEN Yurong1, LI Jixin1, HANG Jie1, HE Yingxia1, XU Qiong2, JIANG Yumei1,*   

  1. 1. College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China;
    2. Lanzhou Agriculture Science and Technology Extension Center, Lanzhou 730010, China
  • Online:2016-05-25 Published:2016-05-18

摘要:

分析甘肃省永登县种植的“大马士革”红、粉、白3 种颜色玫瑰花瓣的类胡萝卜素含量与香气构成,探讨类胡萝卜素与玫瑰花香气构成的相关性。结果表明:“大马士革”玫瑰花中初步定性香气成分57 种,香气活性值分析确定其主体香气成分为:香茅醇、香叶醇、橙花醇、苯乙醇、辛酸乙酯、香茅醛、苯甲酸乙酯及α-蒎烯。红玫瑰花中类胡萝卜素含量最高为(0.013±0.001) mg/g,粉玫瑰花次之含量为(0.012±0.003)mg/g,白玫瑰花最低含量为(0.009±0.004)mg/g。红玫瑰花中类胡萝卜素含量与香茅醇、香叶醇及辛酸乙酯含量呈正相关,且与香茅醇相关性显著,与橙花醇、苯乙醇、香茅醛及α-蒎烯含量呈负相关;粉玫瑰花中类胡萝卜素含量与实验确定主体香气组分均呈正相关,其中与香茅醇、橙花醇、香叶醇及苯乙醇相关性显著;白玫瑰花中类胡萝卜素含量与苯乙醇含量呈正相关,与香茅醇、香叶醇、橙花醇、辛酸乙酯、香茅醛及α-蒎烯含量呈负相关,其中与香茅醇、香叶醇及α-蒎烯相关性显著。

关键词: &ldquo, 大马士革&rdquo, 玫瑰花, 类胡萝卜素, 香气构成, 主体香气组分, 相关性

Abstract:

The contents of carotenoid and aroma components in red, pink, white flower petals of Rosa damascena were
analyzed and compared. At the same time, the correlation between carotenoid content and aroma components was examined.
The results showed that a total of 57 compounds were primarily identified from Rosa damascene petals, and the characteristic
aroma compounds, citronellol, geraniol, nerol, phenethyl alcohol, ethyl ester, citronellal, ethyl benzoate and α-pinene, were
determined by odor activity value. The carotenoid content of red flowers was the highest, which was (0.013 ± 0.001) mg/g,
followed by pink flowers (0.012 ± 0.003) g/mg, and white flowers had the lowest carotenoid content, (0.009 ± 0.004) mg/g.
On the whole, the carotenoid content in red flowers had positive correlation with the contents of citronellol, geraniol and
octanoic acid ethyl ester, was significantly correlated with the citronellol content, and exhibited negative correlation with the
contents of nerol, benzene ethanol, citronellal and α-pinene. In pink flowers, the carotenoid content was positively correlated
with all the characteristic aroma compounds and the correlation with citronellol, nerol, geraniol and benzene ethanol was
statistically significant. In white flowers, the carotenoid content was positively correlated with the benzene ethanol content,
and negatively correlated with the contents of citronellal, citronellol, geraniol, nerol, α-pinene and octanoic acid ethyl ester;
the correlation with citronellol, geraniol and α-pinene was statistically significant.

Key words: Rosa damascena, carotenoid, characteristic aroma compounds, main aroma component, correlation

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